BAKED PEACH DUMPLINGS

Make a paste as for peach shortcake, and cut into squares of five inches, lay in center of each a whole peach which has been peeled and the stone removed and the center filled with sugar and one whole clove, pinch the edges of the dough togther and lay close in a baking tin with the smooth side uppermost. Pour over a gill of water and bake covered until the crust is done. Uncover and brown. Serve with sauce. — Mrs. J. W. Smith, Williams, Ariz.